Garlic Butter Steak with Lemon Mustard Sauce and Roasted Vegetables

This garlic butter steak recipe brings together juicy pan-seared steak, a tangy lemon mustard sauce and perfectly roasted vegetables. It’s a complete meal that feels special enough for a weekend dinner but simple enough for a weeknight.

The combination of tender asparagus and crispy potato wedges pairs beautifully with the rich, savory steak and bright, creamy sauce. Every bite is packed with flavor and texture.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim woody ends from asparagus. Mince shallot. Zest and quarter lemon.
2. On a baking sheet, toss potatoes with a drizzle of oil, Fry Seasoning, salt and pepper. Roast on top rack until browned and crispy, 20-25 minutes.
3. On another baking sheet, toss asparagus with a drizzle of oil, half the garlic powder, salt and pepper. Roast on middle rack until tender, 10-12 minutes.
4. Pat steak dry with paper towels; season all over with remaining garlic powder, salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Cook steak until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board; wipe out pan.
5. In the same pan, melt 1 tablespoon butter with a drizzle of olive oil over medium heat. Add shallot and flour; cook, stirring, until shallot softens and mixture thickens, about 1 minute. Stir in stock concentrate, mustard and ½ cup water. Bring to a simmer and cook, stirring occasionally, until slightly reduced, 2-3 minutes. Remove from heat; stir in lemon zest and juice from one lemon wedge. Season with salt and pepper.
6. Slice steak. Divide steak, potatoes and asparagus among plates. Spoon sauce over steak. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, ribeye or any tender steak. Adjust cooking time as needed.

Can I make this recipe dairy-free?

Yes, use a dairy-free butter substitute or omit the butter and add a splash of olive oil instead.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven.